parsley pesto PAPPARDELLE WITH chanterelles Serves 4
INGREDIENTS
METHOD
For the pasta and sauce 30g dried Chanterelles Zest of 1 Lemon 1 French shallot diced 1 Tbsp olive oil 2 Tbsp unsalted butter ¼ cup dry white wine (optional) 4 cups heavy cream 400g pappardelle pasta (store bought or home made)
1. Rehydrate chanterelles by placing them in a bowl and pouring boiling water over them. Leave for 30 minutes. Drain and set aside. 2. Make the pesto. Start by toasting the pine nuts over a low heat in a small pan until lightly browned. Remove pine nuts from pan and spread out to cool, once they are cool, combine pine nuts, parmesan cheese, garlic and salt and pepper in the blender and pulse until finely chopped. Add parsley and continue pulsing until blended. Remove lid from blender and with blender on low speed, slowly pour olive oil in until the pesto is smooth. Set aside. 3. Place a pan of salted water on the stove to boil. Once it starts to boil, add the pappardelle. Cook until al dente. Drain and set aside. 4. Melt olive oil and butter in skillet on medium heat. 5. Add shallots and season with salt and pepper. Sauté for 5 minutes or until golden. Add mushrooms and sauté a further 2 minutes. 6. Add wine and reduce by half (optional). 7. Stir in cream and add lemon zest.
For the pesto cup toasted pine nuts (plus 2 Tbsp reserved for garnish) cup parmesan cheese 1½ cups flat leaf parsley (leaves only) 2 cloves garlic chopped ½ cup olive oil Generous pinch of salt and pepper To garnish 2 Tbsp of the reserved toasted pine nuts 50g shaved Parmesan cheese Handful of fresh flat leaf parsley leaves Cracked pepper to taste
8. Add pasta to sauce and toss to coat. 9. Remove from heat and let stand for 1 minute. 10. Place sauced pasta into a large serving bowl or divide between 4 plates and spoon over as much of the pesto as you like (any leftover pesto can be stored in the frig with a layer of olive oil over the top). Top with freshly shaved parmesan, a few fresh parsley leaves and the remaining pine nuts. Season with cracked black pepper to taste. Serve immediately.
MINI
blueberry cheesecakes Serves 4-6
INGREDIENTS
METHOD
Crust 1½ cups plain flour ¼ cup castor sugar ½ tsp salt ½ cup cold unsalted butter cut into small pieces 1 egg yolk 4 Tbsp ice water
Crust 1. Place flour, sugar, and salt in mixer and combine. 2. Add butter, and mix on high speed until mixture resembles coarse sand. 3. Beat egg yolk and ice water in bowl with fork. 4. Add liquid to flour mixture in the blender. 5. Mix just until dough comes together. 6. Transfer dough to piece of plastic wrap and press into flat disk. Wrap tightly and chill 1 hour, or overnight. 7. Roll out dough on a well-floured work surface and then cut dough into 4 circles large enough to line 4 (10cm) mini tart pans. 8. Press dough so it lines each pan snuggly but try not to stretch it, as this will cause it to shrink during baking. 9. Pierce the bottom a few times with a fork. Trim off any excess. 10. Place them in the freezer for 15 minutes to rest and then line each with baking paper and fill with pastry weights or dried beans.
Filling 250g package cream cheese, softened ½ cup granulated sugar 1 tsp vanilla extract Zest of ½ lemon Topping ½ lemon juiced 250 grams fresh blueberries ¼-½ cup icing sugar
11. Bake 180˚C for 10-15 minutes until golden brown. 12. Remove from oven and let cool completely. Filling Beat the cream cheese, sugar and vanilla together until smooth. Fold in lemon zest and spread mixture over cooled crusts. Topping Place lemon juice in a large bowl and add blueberries. Remove blueberries from juice and toss in icing sugar. Garnish Handful of mint leaves (optional) Assembly Arrange blueberries on top of each tart. Garnish with mint leaves. Refrigerate until ready to serve.
tomato & ash GOAT’S CHEESE GALETTE Serves 6-8
INGREDIENTS
METHOD
Crust 1½ cups plain flour 1 Tbsp castor sugar ½ tsp salt ½ cup cold unsalted butter cut into small pieces 1 egg yolk 4-6 Tbsp ice water
1. Place flour, sugar, and salt in mixer and combine. Add butter, and mix on high speed until mixture resembles coarse sand. 2. Beat egg yolk and ice water in bowl with fork. 3. Add liquid to flour mixture in the blender. Mix just until dough comes together. 4. Transfer dough to piece of plastic wrap and press into flat disk. Wrap tightly, and chill 1 hour, or overnight.
Filling 75g goats cheese crumbled (plus a bit extra reserved for garnish) 500g medley mix (multi-coloured) baby tomatoes (leave a few whole and slice the remaining tomatoes in half) 1 clove garlic sliced thinly Really good splash of olive oil 5-6 fresh basil leaves sliced into thin strips Sea salt and pepper to taste For egg wash 1 egg 1 tsp of water For garnish Drizzle of olive oil Drizzle of balsamic glaze Handful of fresh basil leaves Sprinkle of goats cheese Sea salt and cracked black pepper to taste
Assembly 1. Roll out to dough to desired size on well-floured work surface and then transfer dough to a baking sheet lined with nonstick baking paper. 2. Sprinkle goats cheese over the dough, leaving about 5 centimeters of dough all the way around to pull up and over the sides. 3. Add the filling ingredients and fold the edges up and over the filling (fold in a way that looks rustic and freeform). 4. In a small bowl, beat egg with a teaspoon of water. Brush egg wash over the crust only. 5. Bake in 180˚C oven for 20-25 minutes, until crust is light golden brown.
6. Remove from the oven and let stand 5 minutes. 7. Just before serving, drizzle with balsamic glaze and olive oil and sprinkle over some fresh goats cheese, basil leaves, sea salt and cracked black pepper. Slice and serve.
caramel, toffee & TART
coffee Serves 8-10
INGREDIENTS
METHOD
Pastry 1½ cups plain flour ¼ cup castor sugar ½ tsp salt ½ cup cold unsalted butter cut into small pieces 1 egg yolk 4 Tbsp ice water
Pastry 1. Place flour, sugar, and salt in mixer and combine. Add butter, and mix on high speed until mixture resembles coarse sand. 2. Beat egg yolk and ice water in bowl with fork. 3. Add liquid to flour mixture in the blender. Mix just until dough comes together. 4. Transfer dough to piece of plastic wrap and press into flat disk. Wrap tightly and chill 1 hour, or overnight. 5. Roll out dough on a well-floured work surface and then lay pastry so it lines a 24cm fluted tart pan. 6. Press dough so it lines the pan snuggly but try not to stretch it, as this will cause it to shrink during baking. Pierce the bottom a few times with a fork. Trim off any excess. 7. Place it in the freezer for 15 minutes to rest. 8. Line with baking paper and fill with pastry weights or dried beans. 9. Bake 180˚C for 10-15 minutes, then remove weights and bake a further 8-10 minutes until golden brown. 10. Remove from oven and let cool completely.
Filling 300g dark chocolate roughly chopped ¾ cup thickened cream ¾ cup caster sugar 4 eggs 1 shot of espresso Topping 100g (store bought) toffee brittle roughly chopped 100g (store bought) salted caramel dessert sauce Mascarpone coffee cream Mascarpone coffee cream 250g mascarpone ¼ cup heavy cream 1 Tbsp castor sugar ½ shot of espresso (cooled to room temperature)
Filling 1. Place chocolate and cream in a bowl over a saucepan of simmering water. Stir until melted and then remove from heat. 2. In a separate bowl whisk the sugar and eggs until thick and pale. 3. Add the coffee and stir to combine. 4. Fold in the chocolate mixture. 5. Pour filling into the pastry and tent pastry with foil to prevent overbrowning. 6. Bake at 180˚C for 40 minutes. 7. After it has cooled, place the tart in the refrigerator for several hours or overnight. Coffee Cream In mixer whip the mascarpone until smooth and then slowly add the cream, sugar and coffee. Continue whipping until combined. Refrigerate until ready to use. Assembly To assemble, remove tart from the refrigerator, sprinkle with toffee brittle pieces and drizzle with salted caramel sauce. Slice and serve with dollop of mascarpone coffee cream.